Best 6 Beer And Soy Sauce Chicken Recipes

SAUTEED CHICKEN IN SWEET HONEY BEER SAUCE RECIPE - (4.3/5)

Steps:

• 1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. 2. Add chicken to pan and sauté 4-6 minutes on each side or until done. Remove chicken to a plate and keep warm. 3. Add green onions to pan and cook for 1 minute. Whisk together beer, soy sauce, Dijon mustard and honey in a small bowl. Add the beer mixture to pan and bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to about 1/2 cup. 4. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley. navywifecook.com

BEER-BASTED CHICKEN WITH ASIAN FLAVORS

Steps:

• Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
• Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
• Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.

BEER AND SOY SAUCE CHICKEN

Steps:

• In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

CHICKEN IN BEER HONEY MUSTARD SAUCE

Steps:

• 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
• 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
• 3. Remove chicken from pan; keep warm.
• 4. Add shallots to the same pan and cook for 1 minute or until translucent.
• 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
• 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
• 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
• 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.

BEER AND SOY SAUCE CHICKEN

Steps:

• In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

ULTIMATE BEER BUTT CHICKEN BEER CAN

Steps:

• Rinse chicken well inside an out.
• Pat bird completely dry with paper towels.
• To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
• To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
• Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
• Loosen the skin on the breasts, legs and thighs of your chicken.
• Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
• Place beer can in the "butt" of the bird making the bird stand upright.
• Preheat grill with all burners on high until grill is heated and ready to cook.
• You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
• Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
• Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
• Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
• Transfer chicken carefully off of beer can and onto cutting board.
• Let rest 5-10 minutes and then carve and enjoy!